Wednesday, November 19, 2008

DARK CHOCOLATE & PB CUPCAKES

Last september, I blogged about the two different batches of cupcakes (around 50 all in all) that I made for my friend Corinne's daughter's birthday party. Well, after having posted the recipe for those exquisite "Vanilla And Lemon Cupcakes" a few months ago, today, I am posting about that second batch...

When I was doing some research on the net in order to find ideas for Samira's special event, it was clear for me that the cupcakes I was going to bake had to be rich, scrumptious, teen compatible, unforgettable and had to come in two variations and two different colors.

As most people, grownups and youngsters alike, love Snickers Bars, I thought that it would be an awesome idea to combine at least two of the ingredients (in that case, peanuts and chocolate) contained in that treat in order to create cupcakes which would be as regressive as possible!

Saying that these "Dark Chocolate & Peanut Butter Cupcakes" are terrific is nearly an euphemism as they are just simply drop-dead gorgeous! Magolia Bakery's recipe gives very moist, terribly fluffy, pleasantly smooth and feather-like cupcakes, thanks to the use of buttermilk and baking soda (no baking powder here). Taste-wise, they are just orgasmically ambrosial. The deep, intense and vibrant chocolate aroma blends tremendously well with the addictively nutty, creamy, ample as well as slightly salty flavor of Alisa Huntsman's incredibly luscious as well as silky "Peanut Butter & Cream Cheese Frosting" (one of the best frostings I have ever tasted/made so far!).

Those divine little "babies" will drive your tastebuds crazy and you'll come back asking for more, licking your fingers greedily after each bite!

Method for the "Dark Chocolate Cupcakes":1. Preheat oven to 180° C (350° F).2. Line the muffin tins with paper liners.3. In a small bowl, sift together flour and baking soda. Set aside.4. In a large bowl, (by hand or with the help of a handmixer/mixer) cream the butter until smooth.4. Add the sugars and beat until fluffy, about 3 minutes.5. Add the eggs, one at a time, beating well after each addition.6. Add the melted chocolate and the vanilla, mixing until well incorporated.7. Add dry ingredients in 3 parts, alternating with the buttermilk. With each addition, beat until ingredients are incorporated (but do not overbeat), until they are well blended and the batter is smooth.8. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.9. Bake for 20-25 minutes until the tester toothpick inserted in the center comes out clean.10. Cool in the tins for 15 minutes before removing them from the tins and cool completely on cooling racks before frosting.

Method for the "Peanut Butter Frosting":11. In a large bowl with an electric (hand)mixer, beat the cream cheese and butter until light and fluffy.12. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.13. Add the peanut butter and beat until thoroughly blended.14. Frost the cupcakes and decorate them as you wish.

Remarks:I had no unsweetened chocolate at home, so I used some Lindt 70% chocolate.If you have no buttermilk and you are looking for substituations, follow this link.You can keep your "Peanut Butter Frosting" in the fridge for up to a week or even freeze it for up to 2 months.

Serving suggestions:Enjoy without moderation, at any time of the day and on any occasion, with a big glass of ice cold milk.

Oh my goodness, Rosa! These just have to be the perfect cupcakes...chocolate and peanut butter together equals perfection in my book! And on top of that, they look gorgeous too. I love the photographs...and the fruit in the background for a touch of color is nice idea...lovely. :-)

OMG. . . I just made this recipe with Valrhona chocolate, and these are easily the best cupcakes I've ever had. Even DH, who is most definitely NOT a cake eater had one and declared it the best cake or thereabouts product EVER.